Whole Wheat Pancakes with Maple Syrup and Blueberries

Ingredients

• Whole wheat pancake mix 150 g
• Maple syrup 40 g
• Blueberries 75 g
• Skim milk 120 ml

Method

1. Gather and measure ingredients. Start by gathering all your ingredients on the kitchen counter. Measure 150g of whole wheat pancake mix, 120ml of skim milk, 75g of blueberries, and 40g (2 tablespoons) of maple syrup. Having everything ready will make the cooking process smooth.
   Tip: Use a kitchen scale for accurate measurement of dry ingredients.
2. Prepare the pancake batter. In a mixing bowl, pour the 150g of whole wheat pancake mix. Gradually add 120ml of skim milk while stirring gently with a whisk or fork. Mix until the batter is smooth and free of lumps. Avoid overmixing to keep the pancakes fluffy.
   Tip: If the batter is too thick, add a little more milk, one tablespoon at a time.
3. Heat the pan. Place a non-stick skillet or frying pan on medium heat. Let it warm up for about 2 minutes. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is hot enough.
   Tip: Use a small amount of oil or cooking spray to lightly grease the pan if necessary.
4. Cook the pancakes. Pour about 1/3 cup of batter onto the pan for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancake using a spatula and cook the other side for another 2 minutes until golden brown.
   Tip: Avoid pressing down on the pancakes with the spatula to keep them fluffy.
5. Serve with blueberries and maple syrup. Place the cooked pancakes on a plate. Top them with the 75g of fresh blueberries and drizzle 40g of maple syrup evenly over the pancakes. Serve immediately while warm.
   Tip: For extra flavor, you can add a small pat of butter on top before drizzling syrup.

Pro tips

• Use fresh or thawed blueberries to avoid excess moisture in the batter.
• If you prefer sweeter pancakes, add a teaspoon of sugar or honey to the batter.